6 slices bacon
4 loin pork chops, 1 inch thick
4 lg. boiling potatoes, pared and thinly sliced
2 med. size onions, thinly sliced
1 tsp. salt
1/4 tsp. pepper
1 tsp. caraway seeds
3/4 c. dry white wine
2 cloves garlic, lightly crushed
1 tbsp. chopped parsley

Fry 2 slices of the bacon in a large skillet until crisp, crumble and reserve. Trim fat from chops, brown chops in bacon drippings.

Arrange half the potatoes in a layer in deep baking dish or Dutch oven. Top with half the onions, sprinkle with half the salt and pepper. Place chops over onions, overlapping to form a single layer. Add remaining potatoes and onions, salt, and pepper. Crush caraway seeds, add to baking dish with wine and garlic. Place remaining bacon with top. Cover with a double thickness of foil, then with lid. Roast in slow oven at 300 degrees for 2 1/2 hours or until meat and potatoes are tender. Discard bacon, skim off fat if necessary. Sprinkle with parsley and crumbled bacon.